Antibacterial Activities Of Various Types Of Honey

ABSTRACT

The study evaluated the antibacterial activity of various concentrations of two honey varieties (Umudike honey and Nsuka honey) against three (3) wound infection isolates; Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Test organisms were obtained from the Microbiology laboratory of the Federal Medical Centre, Umuahia and confirmed by standard techniques based on their morphological appearance, Gram staining reaction, motility and biochemical characteristics. Antibacterial activity of the honey samples against the test isolates were assessed using minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and inhibitory zone diameter (IZD) at dilutions of 100%, 50%, 25%, 12.5%, 6.25% and 3.125% respectively. Both honey varieties produced observable in-vitro antibacterial effects on all the organisms at 100% and 50%. Nsuka honey produced better antibacterial effects against the test isolates than the Umudike honey.  The MIC of the Umudike and Nsuka honey ranged from 25-50% and 12.5 - 25% respectively. While the MBC of the Umudike and Nsuka honey ranged from 50-100% and 25-50% respectively. The study concluded that honey even at diluted strength can be used in the treatment of skin infections (burns, scalds and wounds) especially those associated with Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli. 

TABLE OF CONTENTS

Cover page ﾿ i

Title page ﾿ ii

Dedication ﾿ iii

Certification ﾿ iv

Acknowledgement ﾿ v

Table of contents ﾿ vi

List of tables ﾿ viii

Abstract ﾿ x

CHAPTER ONE

1.0 ﾿ Introduction ﾿ 1

1.1 Aim of study ﾿ 2

CHAPTER TWO

2.0 Review of literature ﾿ 3

2.1 Historical uses of honey ﾿ 3

2.2 Economics ﾿ 5

2.3 Composition of honey ﾿ 5

2.3.1 Carbohydrates ﾿ 5

2.3.2 Proteins, enzymes and amino acids ﾿ 6

2.3.3 Vitamins, minerals and trace compounds ﾿ 7

2.3.4 Aroma compounds, taste-building compounds and polyphenols ﾿ 8

2.3.5 Free Radicals ﾿ 8

2.4 Antioxidants ﾿ 10

2.5 Mode of action of antioxidants ﾿ 12

2.6 Health effects of honey ﾿ 12

2.6.1 Anti-inflammatory effects ﾿ 12

2.6.2 Immunoactivating and immunosuppressive properties ﾿ 13

2.6.3 Gastroenterological effects ﾿ 13

2.6.4 Cardiovascular effects ﾿ 14

CHAPTER THREE

3.0 ﾿ Materials and methods ﾿ 15

3.1 ﾿ Study area ﾿ 15

3.2 ﾿ Materials ﾿ 15

3.3 ﾿ Sample collection ﾿ 15

3.4 ﾿ Test organisms ﾿ 15

3.5 ﾿ Confirmation of test isolate ﾿ 15

3.5.1   Morphological appearance ﾿ 16

3.5.2   Gram staining ﾿ 16

3.5.3   Motility test ﾿ 16

3.5.4   Biochemical tests ﾿ 17

3.6 ﾿ Preparation of honey samples ﾿ 19

3.7 ﾿ Antimicrobial susceptibility testing ﾿ 19

3.7.1 ﾿ Agar-well diffusion method ﾿ 19

3.7.2 ﾿ Minimum inhibitory concentration (MIC) and minimum bactericidal 

concentration (MBC) test ﾿ 20

CHAPTER FOUR

4.0 ﾿ Result ﾿ 21

CHAPTER FIVE

5.0 Discussion, conclusion and recommendation ﾿ 30

5.1 Discussion ﾿ 30

5.2 Conclusion ﾿ 32

5.3 Recommendations ﾿ 32

REFERENCE